4th Brigade Combat Team marks its last Thanksgiving as a unit

A large Thanksgiving meal, complete with all the trimmings and plenty of festive decorations, has long been a U.S. military tradition.

Even troops deployed overseas are treated to turkey, ham and roast beef heaped on plates and served by unit commanders.

But Tuesday, as Fort Bragg dining facilities began three days of feasts leading into the holiday, the traditional meal at one dining hall carried extra significance.

At the 4th Brigade Combat Team's dining hall, thousands of troops piled plates high for the last time as a unit and, for some, for the last time before deploying to Afghanistan.

Under an Army plan to reduce the number of brigades, the 4th Brigade will be split up by next Thanksgiving. Some units will be transferred to other brigades within the 82nd Airborne Division. Some will be re-flagged, and some will simply disband.

And by the end of the year, two of the brigade's battalions - the 1st and 2nd battalions of the 508th Parachute Infantry Regiment - will be deploying to Afghanistan, officials said.

On Tuesday, many of the deploying troops stood out in the dining hall, their multi-cam uniforms differing from the typical garrison Army uniform.

Spc. Jack Frank of Ohio had a content smile on his face as he sat with friends before empty plates.

"It filled me up," he said.

This year's holiday is extra special, Frank said, because Thanksgiving will be the last time he gets to visit with family before he deploys.

Frank, part of A Company, 2nd Battalion, 508th Parachute Infantry Regiment, said it was great to be with the soldiers from his unit.

"It's pretty motivating," he said. "Everybody's together now, full on good food."

Spc. Justin Sanchez of Texas agreed.

Sanchez, also with ACompany, will spend the holiday in Fayetteville with his fiancee, but he said the Thanksgiving meal was important because it brought friends together for a good meal before the deployment.

"We get to leave knowing we got to spend time with the people who matter the most," he said. "This is the best Thanksgiving dinner I've had in the Army."

As soldiers ate, a band - part of the 82nd Airborne's All American Band - played.

The dining hall was decorated with ice sculptures and cornucopias - all part of a grand Army tradition, said Col. Tim Watson, commander of 4th Brigade.

The brigade may be going away, but its soldiers will go on within the 82nd Airborne, Watson said before putting on an apron and taking a turn serving his soldiers.

"This is about family coming together," he said.

The 4th Brigade was formed in 2006 around the 508th Parachute Infantry Regiment, part of the Army's most comprehensive reorganization since World War II.

The brigade deployed within a year to Afghanistan and returned to the country in 2009 and 2012.

A few feet from Watson, Lt. Col. Jason Jones was just getting started on carving his second turkey of the day.

Jones, commander of 2nd Battalion, 321st Airborne Field Artillery, said he had been looking forward to the Thanksgiving meal.

It is special for his battalion, he said, because it will soon be disbanded.

"Our soldiers will be spread across the division," he said. "So this is pretty special. It's unique."

Jones jokingly admitted to "playing favorites" with the meat he was cutting. He said the meal was an important opportunity to celebrate with others in the battalion, especially those unable to travel home.

"We are their family this time of year," Jones said.

The 4th Brigade Combat Team's dining facility was one of eight on Fort Bragg to host Thanksgiving meals Tuesday.

Over the next two days, seven more holiday meals will be served on post, according to officials.

During the meals, Army cooks are being judged based on food preparation, sanitation, and holiday decorations and displays as part of an annual competition.

Sgt. 1st Class Manuel Rivera, a manager of the 4th Brigade dining facility, said 105 brigade cooks worked for more than 24 hours to prepare the food for more than 3,500 soldiers.

Warrant Officer 1 Nathaniel Washington said the meal was months in the making.

"It's the Super Bowl for food service," he said. "This is what we prepare for."

Across Fort Bragg, officials said roughly 10,000 meals will be served during the three days ending on Thanksgiving. That includes about 4,000 pounds of turkey, thousands of pounds of other meats and nearly 3,000 pies, among other foods.

Contact Us

Original content available for non-commercial use under a Creative Commons license, except where noted.
The Fayetteville Observer ~ 458 Whitfield St., Fayetteville, NC 28302 ~ Privacy Policy ~ Terms Of Service